German Sweet Chocolate Snack Cake/Frosting
Submitted by Nick_Dianne
German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.
YIELD
12 servingsPREP
30 minCOOK
50 minREADY
1 hrsAn old-fashioned single-layer chocolate sheet cake with the most famous American frosting attached. Despite the name, German chocolate cake isn’t German at all. It’s named for Sam German, who developed German’s Sweet Chocolate for Baker’s Chocolate in 1852. The cake itself is purely American.
The cake hinges on sweet baking chocolate, not bittersweet or semi-sweet. Sweet German-style chocolate has a higher sugar content and more cocoa butter, creating a softer, milder chocolate flavor that lets the frosting shine.
Buttermilk is doing serious work here. Its acidity reacts with the baking soda for lift, tenderizes the crumb, and adds a subtle tang that balances the sweet chocolate. Regular milk spiked with a tablespoon of lemon juice works as a substitute.
The coconut-pecan frosting is cooked, not whipped. Evaporated milk, sugar, butter, and egg yolks simmer together into a custard base that thickens in about six minutes, then gets loaded with flaked coconut and chopped pecans. The result is more caramel-like than frosting-like, with nuts and coconut suspended in a glossy, bronze sauce.
Spreading while slightly warm is the trick. Too hot and it runs off the cake; fully cooled and it stiffens beyond spreadable. Watch for the moment it holds a mound on the spoon but still flows when pushed.
Pro Tips
- Toast the pecans and coconut before folding them into the frosting. Adds depth and prevents the frosting from tasting raw.
- Stir the frosting constantly over the heat. Egg yolks scramble into lumps at the first sign of neglect.
- Use a 13×9 pan, not a round pan. The snack-cake format is classic, easier to serve, and more forgiving.
Variations
- Bake as a layer cake in two 9-inch pans for a more traditional presentation.
- Drizzle chocolate ganache around the edges for extra chocolate hit.
- Add a splash of bourbon or rum to the frosting for a grown-up twist.
Ingredients
Directions
CAKE: Heat oven to 350 MICROWAVE: chocolate and margarine in large microwavable bowl on HIGH for 2 minutes or until margarine is melted. Stir until chocolate is COMPLETELY melted. Add sugar into chocolate mixture and stir until WELL blended. Beat in eggs, one at a time, with electric mixer until completely mixed. Add vanilla. Beat in ½ cup of the flour, the baking soda and salt. Beat in the remaining 1½ cups flour alternately with the buttermilk until smooth. Pour into greased 13 x 9 inch pan.
Bake for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Frost with Easy Coconut Pecan Frosting.
FROSTING: Combine milk, sugar, margarine, egg yolks and vanilla in saucepan. Cook over medium heat until mixture thickens, about 6 mins., stirring constantly. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. Spread on cooled snack cake.
Comments
